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Stout owsiany

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 27.9 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 27.5 liter(s)
    Mash size
  • 33 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
78 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
33.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.12 kg 38.5% 80 % 5
Grain Słód owsiany Viking 1.5 kg 27.3% 61 % 5
Grain Płatki owsiane 0.5 kg 9.1% 85 % 3
Grain Roasted Barley 0.15 kg 2.7% 55 % 591
Grain Castle Malting - Wheat Blanc 0.38 kg 6.9% 83 % 6
Grain Strzegom Karmel 600 0.25 kg 4.5% 68 % 601
Grain Castle Cafe 0.25 kg 4.5% 75.5 % 480
Grain Castle Chocolat 0.35 kg 6.4% 75 % 1000
Sum 5.5 kg

Hops

32 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 19 g 50 min 12.5 %
Boil Magnum 10 g 50 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

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